Easy Chicken Stir Fry
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4
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Calories
365 kcal
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Course
Main Course
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Cuisine
American, Asian-American Fusion
Easy Chicken Stir Fry
Description
"Easy Chicken Stir Fry" begins by preparing all the ingredients, cutting vegetables into small, evenly sized pieces for consistent cooking. Chicken breast pieces are coated with cornstarch seasoned with garlic powder and pepper, then stir-fried in batches to ensure proper browning. The sauce, made from honey, freshly grated ginger, minced garlic, soy sauce, apple cider vinegar, chicken broth, and toasted sesame oil, is whisked together and thickened with cornstarch to create a flavorful glaze.
The vegetables remain crisp and vibrant, while the chicken is tender with a lightly coated exterior from the cornstarch. Stir frying over medium-high heat cooks ingredients quickly, locking in moisture and preserving the texture. The sauce adds a balanced sweet and savory coating with subtle tang and warmth from ginger and garlic.
Serving suggestions include cooked rice and optional chopped green onions to enhance presentation and flavor. The recipe yields enough for approximately four servings, adapting well to different portion needs and ingredient substitutions.
Notes mention grating frozen ginger for ease, the inclusion of rice as suggested side, and excluding rice nutrition information from the dish. The recipe advises preparing ingredients before cooking due to fast cooking times and recommends small vegetable cuts to ensure even cooking.
Ingredients
- 2 chicken breast cut into 1" pieces
- 1/2 teaspoon garlic powder
- black pepper to taste
- 3 tablespoons cornstarch
- 3 tablespoons olive oil divided
- 1/2 medium onion chopped into fairly small pieces
- 2 cups broccoli cut into fairly small pieces, florets
- 1/2 bell pepper cut into fairly small pieces or strips, used orange
- 1/2 cup carrot matchstick cut
- 1 cup rice for serving (optional, uncooked
- green onion optional, to taste, chopped, for serving
Sauce:
- 1/4 cup honey
- 1 teaspoon ginger grated, fresh
- 3 cloves garlic minced
- 2 tablespoons soy sauce
- 1 teaspoon apple cider vinegar or rice vinegar
- 1/2 cup chicken broth
- 1/2 teaspoon sesame oil toasted
- 1 tablespoon cornstarch
Instructions
- I recommend prepping your ingredients before you start cooking - once the recipe is started, it goes quite fast. Be sure to cut the veggies into pieces that are bite-size (make sure that the broccoli is cut quite small) so they cook at a similar rate. If serving with rice, I recommend getting it going prior to starting the recipe. Cook rice according to package directions.
- Add the sauce ingredients to a medium bowl and whisk together.
- Cut the chicken into 1" pieces and add to a bowl. Sprinkle with the garlic powder and some pepper. Stir to combine. Add the cornstarch and stir/toss until the chicken is coated.
- In a skillet (use a fairly large/deep one if possible), over medium-high heat, add 2 tablespoons of the oil. Let the pan heat up for a few minutes.
- Add the chicken pieces to the skillet (shake off the excess cornstarch prior to adding it to the pan). Don't crowd the pan - I recommend doing 2 batches for best browning. Cook for 4 minutes and then flip and cook another 3-4 minutes or so (I flip using tongs to make it easy). Chicken should be golden and cooked through (165F). For the second batch, add another tablespoon of olive oil to the pan. Transfer each batch of the chicken to a plate once it's done.
- If the pan looks dry, add a small splash of olive oil (a teaspoon or so), and then add the onions. Cook for 1 minute, stirring a few times.
- Add in the broccoli, peppers, and carrots, and cook for 3 minutes, stirring often. Veggies will be tender-crisp. Cook for a bit longer if you want them softer.
- Add the chicken back to the pan and stir in the sauce (whisk it again quickly prior to pouring it in). Let it bubble until thickened (about a minute), stirring constantly so everything gets coated. Take the pan off the heat. Serve immediately over rice or noodles with scallions sprinkled over top if desired.
Notes
- The recommended rice quantity serves about four people but can be adjusted based on your usual servings.
- Freezing fresh ginger makes it easier to grate using a Microplane or similar grater.
- Cut vegetables into small, bite-size pieces to ensure even and quick cooking during stir fry.
- Start cooking the rice before stir-fry as the dish cooks quickly once started.
- Nutrition information provided does not include the rice served alongside.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 365 kcal
% Daily Value*
| Calories | 365kcal | 18% |
| Carbohydrates | 33g | 11% |
| Protein | 27g | 54% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 72mg | 24% |
| Sodium | 771mg | 32% |
| Potassium | 735mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 20g | 40% |
| Vitamin A | 3457IU | 69% |
| Vitamin C | 66mg | 73% |
| Calcium | 46mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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